4 Garlic cloves
1 Green hot pepper or 6 dried
-Italian pepper pods
-(?)
4 c Beef broth
4 sl White bread
2 tb Peanut oil
1 1/4 c Minced onion
1 cn (16 oz) pupmkin -or-
1 lb Pared and cubed fresh
-pumpkin*
1/4 lb Spinach leaves
As I hiss and gasp through some reheated squash soup with a fresh garden
pepper and a chipotle, I read the pumpkin soup thread. Here’s something I
found in a caribbean cookbook (Adventures in Cooking series, Culinary Arts
Institure, Delair Publishing). The book says panades, or bread soups, are
eaten by the country people in the morning. As always, let every
chile-head use this as a platform for FUN.
Makes about 1-1/2 quarts.
1. Put garlic and hot pepper into a mortar and pestle and pound to a
paste. Set aside.
2. Pour beef broth over bread, set aside.
3. Heat peanut oil in large saucepan; saute onion. Add bread with beef
broth, pumpkin, and seasoning paste; mix well. Simmer 10 minutes.
4. Add spinach; bring to boiling, reduce heat, and cook 5 minutes.
*If fresh pumpkin is used, process the soup in an electric blender before
adding the spinach.
Yields
1 Servings